My favourite weekday meal is definitely a variation of what I call my Rainbowls. Why do I call it a Rainbowls? Well, simply because it’s a bowl filled with edible pops of colour just like a rainbow. Not only is it filled with bright popping colours but it’s super nutritious too.
I‘m a firm believer in “let food be thy medicine”, so I create recipes using ingredients that are nutrient dense and packed with a variety of vitamins and minerals.
The recipe I’m presenting you is quick, easy and oh-so-delicious. Many people have this misconception that salads are boring and tasteless but I feel the complete opposite. Salads are extremely versatile you can change up the dressing, mix in different fresh herbs, play around with different vegetables and sometimes even add a slice of fruit (yeah I know it seems strange but if you combine the right ingredients it is magic).
This past weekend I made this specific Rainbowl for my hubby and I, but I substituted part of his salad with a chicken burger. I layered the bun with the salad ingredients and topped it with some sauce and ta-da there you have a his and her meal. This week we will be having this exact meal for supper, but to keep matters interesting I will change up the dressing and bobs your uncle you have something “new”.
So let’s get down to what you’ll need for your Rainbowl.
For the salad:
- 1 ½ cups fresh kale
- ½ cup red cabbage
- ½ cup roasted veggies (butternut, sweet potato, onion, carrots)
- ½ cup beetroot hummus
- ¼ cup coriander
- ¼ cup flat leaf Italian parsley
- ¼ avocado
- 1 chicken fillet
For the dressing:
- 4 tbsp unfiltered apple cider vinegar
- 1 tsp raw honey (or you can add a little more if you prefer it a tad sweeter)
- 1 tbsp olive oil
- ¼ tsp mustard powder
- ¼ tsp turmeric
- Prepare the veggies
- Put the oven on 200°C
- Chop some butternut, sweet potato, onion and carrots into approximately 1 cm cubes
- Place the veggies in an oven bake tray
- Drizzle with some olive oil and sprinkle some Himalaya salt over
- Place in the oven and mix the batch every 20 minutes, cook until golden brown.
[blue_box]Tip:I prepare 2 large trays of veggies on a Sunday and then store it in Consol jars, then all i basically need to do is assemble the salad as most of the prepping is done.[/blue_box]
2.Chop the kale, red cabbage, coriander and parsley to desired size.
[blue_box]Tip:I often use my kitchen scissors to cut the kale and fresh herbs.[/blue_box]
- Tenderise the chicken fillet, rub it with some olive oil, Himalaya salt and ground pepper.
- Braai or pan fry the chicken fillet, allow it to cool and then chop into strips
[blue_box]Tip:Prepare as many chicken fillets as you like for the week ahead and chop them all into strips, store them in a glass container for later use. [/blue_box]
- Prepare your avocado the way you like it.
For the dressing:
- Combine all the ingredients in a suitable size cup and use a fork to combine the ingredients.
[blue_box] Tip: Make enough dressing that will last for a few days and store it in a glass jar. I often use our Nutri Bullet to make 500ml of dressing.[/blue_box]
Happy Rainbowl making